Similiarty Artikel: Texture, colour and the Preference Level for Cooked- Cured Duck Meat with Added Sodium Tripolyphospate

Dewi, Sri Hartati Candra and Wariyah, Chatarina (2018) Similiarty Artikel: Texture, colour and the Preference Level for Cooked- Cured Duck Meat with Added Sodium Tripolyphospate. In: Proceeding 2nd International Seminar of Natural Resource Biotechnoloy : from local to global. Universitas Atmajaya Yogyakarta, Yogyakarta, pp. 101-106.

[img] Text (Similiarty Artikel)
P-9. (8%)_TEXTURE, COLOUR, AND THE PREFERENCE_101-106_ Proceeding_SEMINAR_ATMAJAYA_2018.pdf

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Item Type: Book Section
Subjects: S Agriculture > SF Animal culture
Depositing User: Peternakan UMBY
Date Deposited: 26 May 2021 02:10
Last Modified: 26 May 2021 02:10
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/11739

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